WO2013047486A1

WO2013047486A1 - Sweetener-containing liquid fermented milk and method for producing same

Info

Publication number: WO2013047486A1
Application number: PCT/JP2012/074494
Authority: WO
Inventors: 良尚河合; 山本　昌志
Original assignee: 株式会社明治
Priority date: 2011-09-27
Filing date: 2012-09-25
Publication date: 2013-04-04
Also published as: JP6400291B2; JPWO2013047486A1; SG11201400803QA; IN2014CN02986A; CN103796522A

Abstract

[Problem] To provide a sweetener-containing liquid fermented milk which shows a good balance between sweetness, sourness and so on over a broad liquid temperature range of from 10^oC or lower to a temperature exceeding room temperature (for example, 80^oC). [Solution] A sweetener-containing liquid fermented milk to be taken at a liquid temperature of 20^oC or higher which contains a high-sweetness sweetener. Examples of the high-sweetness sweetener include sucralose, aspartame, acesulfame potassium, neotame and so on. A method for producing the liquid fermented milk comprises: a fermentation step for adding a lactic acid starter to a starting material of the fermented milk and thus conducting fermentation to give a curd comprising the fermented milk; a curd-grinding step for grinding the curd to give a liquid fermented milk; and a sweetener-adding step for mixing the liquid fermented milk with the high-sweetness sweetener to give the sweetener-containing liquid fermented milk.

Description

Sweetened liquid fermented milk and method for producing the same

The present invention relates to a sweetened liquid fermented milk and a method for producing the same.

Liquid fermented milk is a beverage typified by drink yogurt and lactic acid bacteria beverages, with a balance between a pleasant refreshing sourness derived from lactic acid, a pleasant sweetness derived from sweeteners, and a rich feeling derived from milk components. It is well received by all consumers from children to adults. Moreover, liquid fermented milk is supported not only by consumers seeking palatability but also by consumers who are highly health-conscious, based on a healthy image recalled from the terms yogurt and lactic acid bacteria.

As an aspect of drinking liquid fermented milk, an aspect in which liquid fermented milk that has been refrigerated and stored in a refrigerator or the like is used as it is is widespread. That is, a mode in which a liquid fermented milk in a cold state, which is taken out from a refrigerator in a general household and drunk, or purchased at a convenience store or a vending machine, is drunk immediately on the spot or taken home is widely used.
Also, single-person households do not have a refrigerator at home or own a small-capacity refrigerator and purchase and drink as many drinks as necessary at convenience stores and vending machines. Yes. Furthermore, since liquid fermented milk also has an aspect as a favorite beverage, there are many modes of drinking liquid fermented milk while walking, or drinking little by little during work or rest.

Up to now, when designing products of liquid fermented milk, for example, refrigerated products that need to be stored at 10 ° C or less are supposed to enter the human mouth at a liquid temperature of 10 ° C or less. It was common knowledge for those skilled in the art to design flavors such as acidity.
However, these liquid fermented milks are kept at room temperature during drinking, and the liquid temperature often increases. For example, the temperature of refrigerated liquid fermented milk that must be stored at 10 ° C or lower must be kept in a high temperature place (for example, in a heated room) for a long time after being removed from the refrigerated storage state. If left unattended, it gradually rises to the temperature of the place.

By the way, it is known that the sensitivity (threshold value) of the human tongue with respect to sweetness and bitterness changes when the liquid temperature of the beverage increases. For example, Non-Patent Document 1 describes that the sweetness threshold value decreases most around 30 ° C. Therefore, the sense of sweetness of the liquid fermented milk differs between the refrigerated state of 10 ° C. or less and the case of around room temperature (20 ° C. to 30 ° C.). That is, the conventional liquid fermented milk has the best balance of sourness, sweetness, etc. at low temperatures (about 10 ° C.), and is at room temperature (for example, about 20 ° C.) or at temperatures exceeding room temperature (for example, 20-40). C)), the balance of sweetness, sourness, etc. tends to deteriorate compared to low temperatures.

On the other hand, fermented milk containing a high-intensity sweetener has been proposed.
As an example, in a lactic acid fermented food sweetened with a sweetener, at least a part of the sweetener is aspartame, and the lactic acid bacteria remaining in the lactic acid fermented food are group A lactic acid bacteria (groups including Streptococcus thermophilus, etc.). There has been proposed a lactic acid fermented food characterized in that it is predominantly any one and is not any of group B lactic acid bacteria (groups containing Lactobacillus bulgaricus, etc.) (Patent Document 1).
As another example, there has been proposed a method for producing yogurt, characterized in that fermentation is performed in a state containing one or more high-intensity sweeteners selected from sucralose, acesulfame potassium and neotame (patent) Reference 2).

Japanese Patent Laid-Open No. 2-97351 JP 2008-136490 A

The main type of liquid fermented milk is a type in which lactic acid bacteria live and exist (live bacteria type). Such a live-type liquid fermented milk is not designed to be warmed and consumed.
On the other hand, cold liquid fermented milk gives intense irritation to the gastrointestinal tract and may cause diarrhea in cold winters and the like.
However, there is no known “liquid fermented milk that can be drunk warmly” that can be consumed by such consumers. In particular, even if the liquid temperature is raised to room temperature or higher, if liquid fermented milk having a good balance of sourness and sweetness is developed, the demand for liquid fermented milk will increase.
Therefore, the present invention seems to have good balance of sweetness, sourness, etc. over a wide temperature range from a liquid temperature of 10 ° C. or less (eg, 0 ° C.) to a liquid temperature exceeding normal temperature (eg, 80 ° C.). An object is to provide a sweet fermented liquid fermented milk.

As a result of intensive studies to solve the above problems, the present inventor has found that liquid fermented milk containing a high-intensity sweetener has a liquid temperature of 10 ° C. or lower (for example, 0 ° C.) to a liquid temperature exceeding normal temperature (for example, 0 ° C.). For example, it has been found that the balance of sweetness, acidity, etc. can be maintained well over a wide temperature range up to 80 ° C.), and the present invention has been completed.

That is, the present invention provides the following [1] to [6].
[1] A liquid fermented milk containing a high-intensity sweetener, which is for drinking at a liquid temperature of 20 ° C. or higher.
[2] The sweetened liquid fermented milk according to [1], which is for drinking at a liquid temperature of 50 ° C. or higher.
[3] The sweetened liquid fermented milk according to the above [1] or [2], wherein the balance between sweetness and sourness is kept equal within a temperature range of 0 to 80 ° C.
[4] The sweetened liquid fermented milk according to any one of [1] to [3], wherein the high-intensity sweetener is one or more selected from the group consisting of sucralose, aspartame, acesulfame potassium, and neotame. .
[5] The sweetened liquid fermented milk according to any one of the above [1] to [4], which contains Lactobacillus bulgaricus and Streptococcus thermophilus as lactic acid bacteria.
[6] A method for producing a sweetened liquid fermented milk according to any one of [1] to [5], wherein a fermented milk is fermented by adding a lactic acid bacteria starter to the raw material of the fermented milk. A fermentation process for obtaining a card comprising: a card crushing process for crushing the card to obtain a liquid fermented milk; and mixing the liquid fermented milk and the high-intensity sweetener to obtain the sweetened liquid fermented milk. A method for producing a sweetened liquid fermented milk comprising a step of adding a sweetener to obtain.

The sweetened liquid fermented milk of the present invention has a balance of sweetness, sourness, etc. over a wide temperature range from a liquid temperature of 10 ° C. or less (eg, 0 ° C.) to a liquid temperature exceeding normal temperature (eg, 80 ° C.). Is good.
Therefore, the sweetened liquid fermented milk of the present invention is immediately after refrigerated storage at 10 ° C. or below, when it is left in the room for a long time after leaving the refrigerated storage state, and reaches a room temperature of about 20-30 ° C. Heating with a range, hot water, etc., for example, when it reaches 40 to 80 ° C., it can be suitably used for drinking.

The sweetened liquid fermented milk of the present invention contains a high-intensity sweetener.
In this specification, fermented milk means raw milk, skim milk, powdered milk, skim milk powder, whey, whey powder, whole fat concentrated milk, skim concentrated milk, condensed milk, cream, and other milk-derived raw materials, lactic acid bacteria, and as necessary According to the formula, water is added and fermented accordingly, and the non-fat milk solid content is 8% by weight or more (strict fermented milk) and the non-fat milk solid content is less than 8% by weight. Including things. Examples of milk that is a supply source of milk-derived materials include animal milk such as cow's milk, sheep milk, and goat milk.
Examples of liquid fermented milk include milk main ingredient lactic acid bacteria beverage (non-fat milk solid content is less than 3% by weight), dairy product lactic acid bacteria beverage (fat milk solid content is 3% by weight or more and less than 8% by weight), drink yogurt (Non-fat milk solid content is 8% by weight or more).
Examples of high-intensity sweeteners include sucralose, aspartame, acesulfame potassium, neotame and the like. These high-intensity sweeteners can be used singly or in combination of two or more.

The blending amount (content rate) of the high-sweetness sweetener in the sweetened liquid fermented milk of the present invention is not particularly limited, but is preferably the following blending amount.
The content of high-intensity sweetener in the sweetened liquid fermented milk of the present invention (the total content when two or more high-intensity sweeteners are used) is sweetness and sourness at a liquid temperature of room temperature or higher. From the viewpoint of the balance, it is less than 0.030% by weight, preferably 0.025% by weight or less, more preferably 0.020% by weight or less, and particularly preferably 0.015% by weight or less.
The lower limit of the content is preferably 0.001% by weight, more preferably 0.005% by weight, still more preferably 0.008% by weight, and particularly preferably 0.010% by weight, from the viewpoint of giving moderate sweetness. It is.

The sweetened liquid fermented milk of the present invention comprises Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus helveticus, Lactobacillus acidophilus L. 1 type, or 2 or more types of lactic acid bacteria selected from Streptococcus thermophilus (hereinafter referred to as lactic acid cocci).
Among them, the combination of Lactobacillus bulgaricus and Streptococcus thermophilus has a unique mellowness and refreshingness, so it has high palatability, and the combination of these bacteria is recognized as yogurt by international standards, Is preferable from the viewpoint that the effect of the present invention that the balance of sweetness, sourness, etc. is kept good regardless of the liquid temperature is sufficiently exhibited.
In the present invention, it is not necessary to use a mutant having specific properties as a lactic acid bacterium, and a general-purpose strain can be used.

The sweetened liquid fermented milk of the present invention may be used for drinking immediately after it is removed from the refrigerated storage state as in the past (for example, immediately after purchase at a store or immediately after taking it out of a refrigerator), or at room temperature or higher. You may use for drinking under the liquid temperature. In particular, unlike the prior art, in view of the effect of the present invention that the balance of sweetness, acidity, etc. is maintained well regardless of the liquid temperature, the liquid temperature during drinking is preferably 20 ° C. or more, more Preferably it is 25 degreeC or more, More preferably, it is 30 degreeC or more, More preferably, it is 40 degreeC or more, Most preferably, it is 50 degreeC or more.
The upper limit of the liquid temperature is not particularly limited, but is preferably 80 ° C., more preferably 70 ° C., further preferably 65 ° C., and particularly preferably 60 ° C. from the viewpoint of ease of drinking.
The sweetened liquid fermented milk of the present invention maintains the same balance between sweetness and sourness regardless of the liquid temperature.
The range of the liquid temperature at which the balance between sweetness and sourness is kept equal is preferably 0 to 80 ° C., more preferably 0 to 70 ° C., further preferably 5 to 65 ° C., further preferably 5 to 60 ° C., particularly preferably. Is 10-60 ° C.
In addition, because the liquid temperature is high, some drinkers are also expected to burn the oral cavity and tongue, etc. It goes without saying that it is preferable for health and hygiene.

Next, the manufacturing method of the sweetened liquid fermented milk of this invention is demonstrated.
The method for producing a sweetened liquid fermented milk of the present invention includes a fermentation process in which a lactic acid bacteria starter is added to a fermented milk raw material and fermented to obtain a card made of fermented milk. A curd crushing step, and a sweetener addition step of mixing the liquid fermented milk and the high-intensity sweetener to obtain a sweetened liquid fermented milk.
Hereinafter, each step will be described in detail.

[Fermentation process]
This step is a step of obtaining fermented milk by adding a lactic acid bacteria starter to the raw material of fermented milk and fermenting it.
As a raw material of fermented milk, other raw materials, such as the above-mentioned milk-derived raw material and water mix | blended as needed, are mentioned.
There is no restriction | limiting in particular in the kind of raw materials other than a milk-derived raw material, Foodstuffs represented by saccharides, a sweetener, and a fragrance | flavor, and food additives in general can be illustrated.

It is desirable that the raw material of fermented milk be sterilized by heating before adding the lactic acid bacteria starter. In this case, from the viewpoint of sterilization efficiency and the like, the heating temperature and the heating time that are usually used in milk and liquid dairy products can be applied as they are. For example, pasteurization typified by heating conditions of 60 to 80 ° C for 30 minutes or more, high temperature sterilization (HTST sterilization) typified by heating conditions of 80 to 120 ° C for 15 seconds or more, 120 seconds or more for 2 seconds or more And ultra-high temperature sterilization (UHT sterilization) represented by the above heating conditions. Further, any heat sterilization method can be applied as long as it is a known method.
Examples of the lactic acid bacteria starter include those containing one or more types of lactic acid bacteria as described above. Among these, those containing Lactobacillus bulgaricus and Streptococcus thermophilus are preferable.

The end point of the fermentation is when the lactic acid acidity reaches, for example, 1.00 to 1.40. In this case, the fermentation time is usually 3 to 20 hours. In addition, the preferable value of lactic acid acidity changes with composition of the raw material of fermented milk, etc.
In this specification, “lactic acidity” means measurement according to “5. Method for measuring acidity of milk and dairy products” on page 56 of the Law on Milk Related Laws (Daily Association for Sanitation of the Sanitary Association, March 2006). Value. The details of this measurement method are as follows.
Dilute by adding the same amount of carbon dioxide-free water to 10 ml of sample, add 0.5 ml of phenolphthalein solution as an indicator, and do not lose faint red color for 30 seconds with 0.1 mol / L sodium hydroxide solution Titration is performed with the point as the limit, and the percent amount of lactic acid per 100 g of the sample is determined from the titration amount, and is defined as the degree of lactic acid. 1 ml of a 0.1 mol / L sodium hydroxide solution corresponds to 9 mg of lactic acid. As an indicator, 1 g of phenolphthalein is dissolved in 50% ethanol to make 100 ml.
The fermentation temperature is preferably 35 to 48 ° C., more preferably 37 to 46 ° C., and particularly preferably 39 to 44 ° C. from the viewpoint of fermentation efficiency and the like.
Fermentation is usually terminated by cooling. The cooling temperature is preferably 10 ° C. or lower.

[Card crushing process]
This step is a step of obtaining liquid fermented milk by crushing a card made of fermented milk obtained in the fermentation step.
The card can be crushed by, for example, a homogenization process.
The homogenization treatment is performed, for example, by applying pressure at a pressure of 7 to 13 MPa as the first step homogenization treatment and then pressing at a pressure of 4 to 6 MPa as the second step homogenization treatment.
By crushing the curd, the hard type fermented milk obtained in the fermentation process is finely crushed to obtain liquid fermented milk.

[Sweetener addition process]
This step is a step of obtaining a sweetened liquid fermented milk by mixing the liquid fermented milk obtained by the curd crushing step and a high-intensity sweetener.
Examples of the high-intensity sweetener include sucralose, aspartame, acesulfame potassium, neotame and the like as described above.
In this step, in addition to high-intensity sweeteners, thickening stabilizers (for example, thickening polysaccharides such as pectin), sugars, glucose, fragrances, fruit juices, vitamins, minerals, and other foods and food additives, It can mix | blend without a compounding quantity being restrict | limited.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited by this.
[Example 1]
723 g of skim milk powder and 4177 g of tap water were mixed to prepare a raw material for fermented milk (yogurt mix). The yogurt mix was sterilized by heating at 95 ° C. for 10 minutes, and then cooled to 45 ° C. Next, 100 g of mixed starter of Lactobacillus bulgaricus (Streptococcus thermophilus) isolated from “Meiji Bulgaria yogurt” (trade name; manufactured by Meiji Co., Ltd.) and inoculated into the yogurt mix The fermented milk was obtained by fermenting the yogurt mix at 43 ° C. and cooling it to 10 ° C. or less during the time when the lactic acid acidity reached 1.20%.

The obtained fermented milk is homogenized at 15 MPa (first stage 10 MPa, second stage 5 MPa) using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) having a processing capacity of about 190 liters / hour (hr). And liquid fermented milk was obtained. Next, this liquid fermented milk and sugar solution (aqueous solution containing 0.03% by weight of sucralose and 0.6% by weight of pectin) are mixed at a weight ratio of 6: 4, and the final product is filled with a sweetener. Liquid fermented milk (drink yogurt) was obtained.
The drink yogurt had a firm sweetness at a temperature of 10 ° C. or lower (about 5 ° C.), and had a good balance between sweetness and sourness. Moreover, when the drink yogurt was left indoors and the liquid temperature was increased to 25 ° C., the balance between sweetness and sourness was the same as that at a temperature of 10 ° C. or lower. Furthermore, even when the liquid temperature of the drink yogurt was increased to 60 ° C., the balance between sweetness and sourness was the same as the state of 10 ° C. or less.
Thus, the drink yogurt (Example 1) had a certain balance between sweetness and sourness within a temperature range of 5 to 60 ° C., and always had a good flavor.

[Example 2]
Instead of an aqueous solution containing 0.03% by weight of sucralose and 0.6% by weight of pectin, an aqueous solution containing 0.03% by weight of aspartame and 0.6% by weight of pectin was used. The experiment was conducted in the same manner as in Example 1.
The obtained drink yogurt (Example 2) was subjected to sensory evaluation in the same manner as in Example 1. As a result, the same result as in Example 1 was obtained.
[Example 3]
Instead of the aqueous solution containing 0.03% by weight of sucralose and 0.6% by weight of pectin, an aqueous solution containing 0.03% by weight of acesulfame potassium and 0.6% by weight of pectin was used. Except that, the experiment was performed in the same manner as in Example 1.
The obtained drink yogurt (Example 3) was subjected to sensory evaluation in the same manner as in Example 1. As a result, the same result as in Example 1 was obtained.

[Comparative Example 1]
Instead of using an aqueous solution containing sucralose at 0.03% by weight and pectin at a content of 0.6% by weight, an aqueous solution containing sugar at 16.3% by weight and pectin at a content of 0.6% by weight was used. The experiment was conducted in the same manner as in Example 1.
When the obtained drink yogurt was subjected to sensory evaluation in the same manner as in Example 1, the following results were obtained.
The drink yogurt had a firm sweetness at a temperature of 10 ° C. or lower (about 5 ° C.), and had a good balance between sweetness and sourness. Further, when the drink yogurt was left indoors and the liquid temperature was increased to 25 ° C., the acidity was felt slightly stronger than in the state of 10 ° C. or less, and the balance between sweetness and acidity was slightly deteriorated. Furthermore, when the temperature of the drink yogurt is increased to 60 ° C, the balance between sweetness and sourness is worse than that at a temperature of 10 ° C or less, and both sweetness and sourness are felt strongly, and the flavor is overall flavored. Was too strong.
As described above, the drink yogurt (Comparative Example 1) was poor in flavor when heated, and the palatability was lowered.

[Comparative Example 2]
Instead of an aqueous solution containing 0.03% by weight of sucralose and 0.6% by weight of pectin, an aqueous solution containing 24.0% by weight of glucose fructose liquid sugar and 0.6% by weight of pectin The experiment was performed in the same manner as in Example 1 except that it was used.
When the obtained drink yogurt was subjected to sensory evaluation in the same manner as in Example 1, the following results were obtained.
The drink yogurt had a firm sweetness at a temperature of 10 ° C. or lower (about 5 ° C.), and had a good balance between sweetness and sourness. In addition, in a state where the drink yogurt is left indoors and the liquid temperature is increased to 25 ° C., the sweetness is slightly weaker and the acidity is felt slightly stronger than the state of 10 ° C. or less, and the balance between sweetness and sourness is slightly It was getting worse. Furthermore, when the liquid temperature of the drink yogurt was increased to 60 ° C., the sweetness was weak and the acidity was felt strongly, and the balance between sweetness and acidity was deteriorated.
As described above, the drink yogurt (Comparative Example 2) was poor in flavor when heated, and the palatability was lowered.

[Numerical evaluation of sensory evaluation]
About each drink yogurt of Example 1, Comparative Example 1, and Comparative Example 2, sensory evaluation by five special panelists was implemented. In this sensory evaluation, the strength of sweetness and the strength of sourness were used as evaluation items, and the degree of evaluation was expressed in seven stages of “3, 2, 1, 0, −1, −2, −3”. The strength of acidity here means the strength of acidity when it is contained in the mouth, and the strength of sweetness means the strength of sweetness when it is contained in the mouth. Of these seven levels of evaluation, the larger the numerical value, the stronger the value. For example, “3” means “strongest” and “−3” means “weakest”. The sensory evaluation was performed for a liquid temperature of 25 ° C.
Table 1 shows the average values of sensory evaluation by five specialist panelists.

From the above results, in Examples 1 to 3 using a high-intensity sweetener, sweetness and sourness are appropriate at any of liquid temperatures of 10 ° C, 25 ° C, and 50 ° C. You can see that the balance between sweetness and sourness is good. On the other hand, in Comparative Example 1 using sugar, when the liquid temperature is 25 ° C. or higher, the sweetness strength is appropriate, but there is a problem in that the acidity is strongly felt and the balance between sweetness and sourness deteriorates. In Comparative Example 2 in which fructose liquid sugar is used, it can be seen that when the liquid temperature is 25 ° C. or higher, the sweetness is weak, the acidity is felt strongly, and the balance between sweetness and acidity deteriorates.

According to the sweetened liquid fermented milk of the present invention, it is inevitably caused in the conventional sweetened liquid fermented milk to suppress a decrease in palatability accompanying a deterioration in the balance between sweetness and sourness due to an increase in liquid temperature. be able to. In addition, the sweetened liquid fermented milk of the present invention is “delicious even if it becomes warm or warm”, and it is expected that it can expand consumer demand for liquid fermented milk.

Claims

A liquid fermented milk containing a high-intensity sweetener, which is intended for drinking at a liquid temperature of 20 ° C. or higher.
The sweetened liquid fermented milk according to claim 1, which is for drinking at a liquid temperature of 50 ° C or higher.
3. The sweetened liquid fermented milk according to claim 1 or 2, wherein the balance between sweetness and sourness is kept equal within a temperature range of 0 to 80 ° C.
The sweetened liquid fermented milk according to any one of claims 1 to 3, wherein the high-intensity sweetener is one or more selected from the group consisting of sucralose, aspartame, acesulfame potassium, and neotame.
The sweetened liquid fermented milk according to any one of claims 1 to 4, comprising Lactobacillus bulgaricus and Streptococcus thermophilus as lactic acid bacteria.
A method for producing the sweetened liquid fermented milk according to any one of claims 1 to 5,
A fermentation process for obtaining a card made of fermented milk by adding a lactic acid bacteria starter to the raw material of fermented milk and fermenting it,
A card crushing step for crushing the card to obtain liquid fermented milk;
A method for producing sweetened liquid fermented milk, comprising the step of mixing the liquid fermented milk and the high-intensity sweetener to obtain the sweetened liquid fermented milk.